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STEAK HEAVEN DINNER – COWBOY STEAK 3/2/18

MENU:
COWBOY STEAK WITH BLUE CHEESE BUTTER
CHOPPED SALAD
BAKED POTATO
ASPARAGUS – ROASTED IN GARLIC, BUTTER AND WHITE WINE – OR – FRIED PEPPERS –(I HAVEN’T DECIDED YET)
DESSERT
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COWBOY STEAK:
INGREDIENTS:
3-4 Lbs – Beef Roast
6 sprigs – Rosemary
3 sprigs – Thyme
1/4 cup – Extra virgin olive oil
1/4 cup – Worcestershire sauce
2 Tbs – Honey
Salt and Pepper – to coat Roast
INSTRUCTIONS:
*  Pre-heat oven on 450F  (this will be a quick and fast, hard cook)
*  In a Petal and Mortar or blender – grind rosemary and thyme until a mashed constancy.
*  Add in the Olive oil and mash together..
*  Coat – (smother) roast with rosemary, thyme, oil  and generously sprinkle salt and pepper.
*  Place on a roasting pan with rack – brush on Worcestershire sauce.
*  Now place in oven for 1 hour – 1 1/4 hour to desired cooked temperature.
*  Remove from oven and brush on the honey -(this will give the roast a shine).
*  Cover with aluminum foil and let sit for a half hour.  The roast will keep cooking on it’s own and cool down.
*  Slice into desired portions.  (there are different slicing techniques – that I will show during the show)
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BLUE CHEESE BUTTER:
INGREDIENTS:
1 stick – butter – room temperature.
1/4 cup – blue cheese
1/4 cup – chives – small chop
Black pepper – to taste
INSTRUCTIONS:
*  Place room temperature butter in a mixing bowl- add in blue cheese and mix with a spatula.
*  When fully mixed add in chives and pepper – mix again.
*  On a sheet of plastic wrap – place butter mixture on top of plastic – roll and seal into a log form.  Twists ends of wrap and place in the refrigerator to chill until ready to top steaks with.
*  When slicing – un-wrap the log from plastic and cut slices to place on top of each hot/warm steak.  The butter will melt nicely.
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CHOPPED SALAD:
INGREDIENTS:
DRESSING:  3 Parts Olive Oil to 1 Part Balsamic Vinegar.  1 Tbs dark mustard – pepper/salt to taste.  In a mixing bowl – whisk ingredients.
(THE SALAD IS THE FLAVOR – THEREFORE THE DRESSING IS  EASY AND LIGHT — JUST ENOUGH DRESSING TO ENHANCE THE FRESH – VEGETABLES  FLAVORS)
1 Head of chopped – lettuce – Romaine or lettuce of your choice.
1 – Cucumber – sliced in half and chopped
1 – red onion – small chop or 1 bunch – green onion – chopped – (depending to specific taste)
1 – Avocado – skinned, stone removed and meat chopped (This will add a creamy texture to the salad).
1 – cup of chopped cheese of choice – such as feta, mozzarella or blue
1 – large tomato – chopped
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INSTRUCTIONS:
*  On a cutting board – chop lettuce, cucumber, onion, avocado, cheese.
*  With your hands or two forks – blend together.
*  Chop tomato and add into salad.
*  Add dressing and serve on board or in a platter.
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ASPARAGUS:
INGREDIENTS:
1 bunch – Asparagus
4 cloves – garlic – sliced
2 tbs – butter
2 tbs – extra virgin olive oil
4 tbs – dry white wine
Pepper and salt to taste
INSTRUCTIONS:
*  Place asparagus in board and cut off bottoms – about – 1 inch.
*  On Medium High Heat –  butter and Oil in a sautee pan –  place in asparagus – cook for 2 minutes.
*  Add in garlic , turn and   cook for 2 more minutes
*  Drizzle wine on top asparagus – turn and cook for another minute.  Make sure that the Asparagus is hot but not over cooked.
*  Pepper and salt to taste.
*  It is best when served firm with a snap to it.
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*********  IF WE MAKE THE FIRED PEPPERS — INSTEAD OF ASPARAGUS  —-
FRIED PEPPERS:
INGREDIENTS:
10 – 12 – Green Italian peppers
1 cup – Extra Virgin Olive Oil
Sea Salt to taste
INSTRUCTIONS:
*  In a heavy bottom skillet (with a lid) – on high heat cook oil.
*  When heat is at a slight sizzle – place peppers in – place on lid and let peppers begin to cook.
*  Keep checking by lifting the lid – every 30 to 60 seconds.  When peppers begin to turn a light brown with a blister texture –  with two forks –  turn the peppers to the other side.  Place lid back on and repeat the process.
*  When peppers are fully colored light brown and blistered – remove from the skillet with a slotted spoon to allow oil to drain.
*  Place in a platter and finish with sea salt.
(This is a classic Italian side dish or appetizer)  Goes well with Steak.

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